Results 141 to 150 of about 2,105 (182)

From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (<i>Pomatomus saltatrix</i>) from the Black Sea. [PDF]

Foods
Panayotova V, Peycheva K, Hristova T, Dobreva DA, Stoycheva T, Stancheva R, Georgieva S, Andreev E, Nikolova S, Pancheva R, Merdzhanova A.   +10 more
europepmc   +1 more source

Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods. [PDF]

Food Sci Nutr
Matondo JD, Issa-Zacharia A.
europepmc   +1 more source

Quality characteristics and volatile profiles of giant salamander (<i>Andrias davidianus</i>) meat during the air frying process. [PDF]

Front Nutr
Luo Z, Cheng K, Li H, Yang H, Ran Y, Yang Z, Su W, Xi L, Jin W, Abd El-Aty AM, Gao R.   +10 more
europepmc   +1 more source

Isothermal-microwave pretreatment enhances the quality and oxidative stability of cold-pressed oil from short-term germinated sesame seeds. [PDF]

Food Chem X
Zhang RY, Cai DJ, Wu LX, Yin WT, Ma YX, Gao SG, Liu HM.   +6 more
europepmc   +1 more source

Acrylamide in Food: From Maillard Reaction to Public Health Concern. [PDF]

Toxics
Törős G, Alibrahem W, Kharrat Helu N, Jevcsák S, Ferroudj A, Prokisch J.   +5 more
europepmc   +1 more source

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food. [PDF]

Foods
Lin SD.
europepmc   +1 more source

Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability. [PDF]

Foods
Li Z, Zhang J, Hou B, Liao J.
europepmc   +1 more source

Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective. [PDF]

Curr Res Food Sci
Pan L, Wang D, Li F, Liu Y, Kan H, He J, Cao C.   +6 more
europepmc   +1 more source

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Impact of vacuum frying on quality of potato crisps and frying oil

Food Chemistry, 2018
This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C.
Jana Hajšlová, Kamila Hurkova, Jaromír Hradecký   +2 more
exaly   +3 more sources

Evaluation of effect of vacuum frying on textural properties of food products

Food Research International, 2022
Vacuum frying (VF) is known as the most popular food processing method for the production of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low temperature and frying period to provide higher qualitative products. The quantity of oil used for frying is less in the vacuum frying method as compared to other frying methods ...
Ravi Pandiselvam
exaly   +3 more sources